Huli Huli Chicken Bowl

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Huli Huli Chicken Bowl

Recipe Makes 4 Servings. Each Serving Is:










  • 3 chicken breasts, cubed
  • 1 c. basmati rice
  • 1 can light coconut milk + 100 ml water
  • 2 c. living butter lettuce (or other greens)
  • 2 c. red cabbage, sliced thinly
  • 1 c. green pepper, sliced thinly
  • 1-2 c. cucumbers, sliced
  • 1-2 c. carrots, peeled & grated
  • 1/2 c. roasted & salted pistachios, chopped
  • 1/4-1/2 c. half fat mayo

Huli Huli Sauce

  • 1/3 c. ketchup
  • 1/3 c. pineapple juice
  • 2-3 Tbsp soy sauce
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp brown sugar
  • 1 tsp each of fresh garlic & ginger, minced
  • Pinch of red chili flakes


1. Marinate chicken cubes with about 3/4 of the Huli Huli mixture for at least 30 minutes. Use the other 1/4 of the mixture to combine with the may to create Huli Huli mayo.

2. Transfer the chicken cubes to skewers and grill, over medium heat, until the chicken reaches an internal temp of 165 degrees F.

3. Bring a pot of rice, one can of coconut milk, and about 100-200 ml water, and a pinch of salt to a simmer and cook until rice is cooked ~15 minutes.

4. Plate with coconut rice, the fresh vegetables, a chicken skewer, some crushed pistachio bits & a drizzle of the Huli Huli mayo.

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